This is the month when all the different types of pears come out in the grocery store — Anjou, Bosc, I love them all. That’s why this recipe for Chicken and Pear Turnovers in the October Rachael Ray immediately called out to me (not to mention, it was pretty damn easy). It also reminded me of the yummy savory pastries I used to eat in London. Here’s what you need: One pear (I went with Bosc), one cooked rotisserie chicken, fresh tarragon, a shallot, two tablespoons of chicken broth, one egg and one sheet of puff pastry dough. Shred the chicken in a bowl and mix with two tablespoons of chopped tarragon, the chicken broth, the shallot (chopped) and the pear, thinly sliced. Add the two tablespoons of chicken broth and mix well. Then, take the dough and roll out four 9″ squares. Put heap of the chicken mixture in the middle, seal up the four corners, and give it a quick egg wash. Bake for about 20 minutes at 400 degrees. I had left over chicken and could have used some more dough, so you may want to defrost more than one sheet, just in case. They taste great for lunch the next day too! Click here to see full recipe at Rachael Ray. — Angela M.